Monday September 21, 2020

Thom Lawson of Sprezzatura embraces the bare necessities

The restaurateur made his business greener by stripping things back to the essentials – and offering customers the chance to plant a tree

Gillian Nelis

Managing Editor

1st March, 2020
Thom Lawson of Sprezzatura: “I have a horror of coming across as preachy”. Picture: Andres Poveda

Thom Lawson reckons he’s printed off the grand total of one receipt since he opened his pasta restaurant in Dublin last October.

Ordinarily, this would be a disaster. For Lawson, it’s proof that it is possible to reduce the environmental impact of a restaurant – as long as you bring your customers with you by letting them know exactly why you’re doing what you’re doing.

His business,...

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